<<Disclaimer: Verify this information before applying it to your situation.>> Deb's post inspired me to comment to the whole list. There's a book I recently read called "Aging & Saging". I think the title has relevance to this list as newly diagnosed celiacs write for help and those of us who are experienced celiacs, reply. In terms of food, I guess I always think in terms of "must" have and "would be nice" to have and so when I discovered the celiac connection to all my woes, I never indulged in wishing I could have the very same foods I had always eaten. Instead, I made it my business to find out what and where the gluten free foods were and I also learned how to adjust recipes. Over time, I became aware of other people who were avoiding dairy, eggs, soy, or lentils etc. etc. The biggest problem has been "others" who keep thoughtlessly saying things like "there's only a very little bit of flour in this - so why won't you eat it?" And that's because they don't see the reactions we have to gluten, since 1. we all react somewhat differently and 2. the reaction is not visibly life-threatening. I'm getting married in a little less than a month & am personally overseeing the food organizing to make absolutely sure that I know every ingredient in every item. Just yesterday, while speaking to a supplier of "rice stuffed" artichoke hearts, I discovered he also puts in some orzo. And he told me this very casually AFTER I had explained that I was not serving any items that had wheat (easier to say wheat than gluten sometimes.) I'm serving an assortment of hors d'oeuvres & every platter will have a small sign indicating the ingredients. Sure it's a bit more work, but after all the times I've gone to events & discovered that there wasn't anything I could eat, I'm making darn sure that won't happen at an event I'm hosting. (If any of you have any vegetarian low-fat kosher-style hors d'oeuvre suggestions, I'm listening.) And, yes, the wedding cake will be gluten free (from Panne Rizo Bakery here in Vancouver) and I've also ordered a small g/f egg/lactose free cake. Good luck all newly diagnosed celiacs - there will always be surprises, nice and otherwise, from people without any food restrictions, and the same for products. Manufacturers are introducing new products just as frequently, it seems, as they either change their recipes to our detriment or cease manufacturing all together. So we all have to be sleuths. Helen in Vancouver, BC